Chicken Parmigiana Pizza…
with a little extra umph. I had chicken parmigiana pizza for the first time about 7 years ago and thought it was the best creation ever. Well, Kyle having worked in a pizza restaurant for the better part of his high school years and for sometime afterwards, let’s say that he picked up a few ideas…one of them being chicken, bacon, onions, and garlic pizza. Yes, this is the best pizza creation I have ever had. EVER. It’s the chicken parmigiana pizza “kicked up a notch” (for lack of a better phrase).
How could you ever go wrong with bacon? Bacon was a new and scary concept to put on a pizza for me but they just don’t do it in NY. I’d never seen it on a pizza menu, had never heard anyone order it, and had never ever heard anyone talk about bacon as a pizza topping…until I moved to Connecticut for college. Yes, I turned my nose up at the suggestion of it but to be honest, it wasn’t too bad. And then Kyle stepped in and ordered this masterpiece one night a few years back and I knew it was love…love of this new pizza creation, that is. 😉 This is our ‘ol standby now.
Chicken, Bacon, Onions, and Garlic Pizza
- 3 Perdue Baked Italian Chicken Cutlets (they are pre-cooked), diced into bite-size pieces
- 1 onion, sliced and slowly sauteed until very soft (about 20 minutes)
- 2 cloves garlic, finely minced
- 2-3 slices bacon, almost fully cooked and chopped
- 8-12oz shredded mozzarella cheese
- 2 cups tomato sauce (jarred or homemade)
See my pizza instructions and tips for how to roll out the dough and prep the pizza stone. Layer ingredients in any order. Cook for 12-13 minutes at 475 degrees.
Prep time: 20 minutes
Cook time: 12-13 minutes